Product Description and Distinguishing Features:
Manyas Kelle Peyniri is a regional cheese known by the name of the Manyas district in the Balıkesir province. It is produced using unique methods specific to the region. Manyas Kelle Peyniri has a hard crust, ranging from 2-3 mm in thickness, and can be yellow, light yellow, or white. It has a smooth, porous structure, a salty taste, a distinctive aroma, and falls into the category of hard cheese based on its hardness.
The history of Manyas Kelle Peyniri dates back to the Ottoman period. While the exact date of its origin is unknown, it is rumored to have been produced for at least 250 years. The production of this cheese is said to have started in the region with the migration of Albanians to the vicinity of the Balıkesir province. The traditional name "Manyas Kelle Peyniri" originates from the traditional production method, where the curd is placed in bags and hung on hooks for drainage, and the shape of the drained cheese mass resembles a head.
Manyas Kelle Peyniri is produced as either full-fat or half-fat cheese, depending on the fat content (milk fat content in dry matter). It belongs to the category of cheese matured in brine. The production involves the heat treatment of raw milk, and Manyas Kelle Peyniri is matured for a minimum of 120 days from the production date before being introduced to the market. The cheese has a maximum moisture content of 60%, and the salt (NaCl) content in dry matter is at most 7.5%.
Production Method:
Manyas Kelle Peyniri is produced using various breeds of sheep and cow milk within the specified geographical boundary or by mixing these milks. Depending on the increased quantity of sheep milk during the three-month period (April, May, June), sheep milk or a mixture of sheep and cow milk is generally used for production during these months. In months when sheep milk is not available, cow milk is used for production.The feeding of animals providing raw milk is ensured through a combination of seasonal forage and the natural vegetation of the region. The milk used in production and the applied production method play a significant role in acquiring the distinctive aroma and texture characteristics of the cheese.
Raw milk obtained from the specified geographical boundary undergoes a cleaning process to remove any coarse impurities. The filtered raw milk is transferred to cooking vats where it undergoes heat treatment to eliminate harmful microorganisms. The temperature during this process ranges from 50-55°C, and the milk is held at this temperature for at least 30 minutes.After heat treatment, the milk is cooled to the fermentation temperature. The coagulation process is crucial for obtaining curd. In this process, a cheese rennet known as "şırdan mayası" is used. The fermentation temperature varies according to the season, typically ranging from 27-35°C.
As a result of the fermentation process, curd formation occurs. Curd is obtained by increasing the acidity of milk to transform it from a liquid to a gel with the help of cheese rennet. The obtained curd is cut until it reaches the size of a rice grain. Once the desired curd size is achieved, the curd is subjected to the boiling stage. The proper adjustment of the boiling water temperature (Teleme is boiled in hot water at 82-88°C) directly affects the textural properties of the product. Although temperatures may vary based on the skill of the producer and the component list, the temperature of the whey generally ranges between 38-45°C.
If sufficient heat treatment is not applied during boiling, curd particles become too soft, leading to production errors such as swelling in the later stages. On the other hand, excessively high temperatures during boiling can prevent the formation of characteristic pores in Manyas Kelle Peyniri during the maturation process.Following the boiling process, the curd is separated to produce teleme. Subsequently, the teleme is placed in stainless steel molds that are both perforated and have a draining quality. Compression is applied to these molds for approximately 12-16 hours. After the compression process, Manyas Kelle Peyniri, in block form, is considered produced.
The block cheese is then divided into smaller sizes and allowed to rest in brine for 10-21 days at a temperature range of 10-20°C in rooms. The duration of immersion in brine is determined based on factors such as the cheese's uptake of salt, the formation of a porous structure, and other characteristic features. After this stage, Manyas Kelle Peyniri is matured in brine for a minimum of 120 days from the production date to make it suitable for market entry, ensuring both food safety and the preservation of characteristic features.After the maturation process, Manyas Kelle Peyniri is presented to consumers in food-grade packaging, complying with relevant regulations and labeled with appropriate information. The storage, transportation, and market introduction processes for Manyas Kelle Peyniri are carried out at temperatures below 10°C.